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Spiced parsnip & cauliflower soup

Spiced parsnip & cauliflower soup

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Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

Batch cook this healthy vegetable soup then pack into lunchboxes and freeze - it's spiced with coriander, fennel, turmeric and ginger

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal133
fat4g
saturates1g
carbs18g
sugars11g
fibre9g
protein7g
low insalt0.6g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.

  • STEP 2

    Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.

  • STEP 3

    Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

Goes well with

Recipe from Good Food magazine, March 2013

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Overall rating

Rating: 4 out of 5.20 ratings
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